Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Creole Sauce

Recipe from: The Gumbo Pages

This is the classic sauce that most New Orleanians call "red gravy". It's the basis for Shrimp Creole, and any occasion that might call for a spicy red Creole sauce. Try it on a sauteed or broiled fish po-boy sometime!

2 tablespoons oil
"The Trinity":


2 cloves garlic, minced
1 quart tomato sauce or tomato purée
1 28 ounce can whole tomatoes, or fresh Creole tomatoes, cubed
1 bay leaf
½ teaspoon thyme leaves
Creole seasoning blend to taste, or:

Sauté "The Trinity" and the garlic in the oil until the onions are translucent. Add the tomato sauce, bay leaf, thyme and Creole seasoning, bring to a boil, reduce heat immediately and simmer for 15 minutes. Remove bay leaf and adjust seasonings; if you're not using Creole seasoning blend, season now with salt, pepper and cayenne to taste.


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